2016-catalog-WEB
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
In the old frontier days, long before we had refrigerators, meat was preserved by a process called Dry Curing.<br />
Our bacon and hams are still proccessed using this time honored Dry Curing method. It starts with a carefully selected<br />
slab of bacon. First, the meat is hand rubbed with salt and brown sugar, then packed in layers of the same mixture.<br />
This process takes 10-12 weeks, allowing the salt to slowly penetrate the fresh pork. Then they are hardwood smoked<br />
over hickory embers until our meat is a rich chestnut brown color.<br />
Slabs are then hand trimmed, then cut 6 to 8 slices per inch (most store bought is much thinner). Center cut slices are<br />
vacuum-packed in convenient one-pound packages. Unopened packages will keep for months in the freezer.<br />
A. Bacon Skillet Plus<br />
Our preseasoned cast iron skillet is American made,<br />
this gift has all the essentials of a delicious country<br />
style breakfast.<br />
-2lbs War Eagle Country Cured Bacon<br />
-2 bottles of syrup (bacon, butter-pecan)<br />
-2 packages of fluffy buttermilk pancake mix<br />
-1 cast iron skillet<br />
A<br />
BSP $51.95<br />
B. War Eagle Bacon Delight<br />
Best Seller!<br />
Bacon so delicious you will order it over and over, for<br />
yourself and for everyone you want to introduce to a<br />
true old-fashoined bacon experience.<br />
-2 lbs of War Eagle Country Cured Bacon<br />
(two 1lb packs)<br />
B<br />
BAC2 $14.95<br />
C. War Eagle Bacon Deluxe<br />
-8lbs War Eagle Country Cured Bacon<br />
(4 packages of two 1lb packs)<br />
BAC $49.95<br />
C<br />
21 www.houseofwebster.com 1-800-369-4641
Change language